My sweet tooth has been a little out of control lately, so I’ve been dreaming up some healthy alternatives to my favorite desserts. While I love cheesecake, I can definitely do without the high fat and sugar content of traditional recipes. This frozen yogurt has all of the tanginess and creaminess of cheesecake and at just 88 calories a serving, it is a perfect summer treat.
The combination of sweet blueberries,lemon zest, nonfat yogurt and cream cheese is divine, and the only thing I found myself missing was the graham cracker crust. I compromised by serving mine with a graham cracker on the side, and I just may layer this yogurt between graham crackers to make frozen yogurt sandwiches with the next batch I make.
Blueberry Cheesecake Frozen Yogurt (Fat Free, No Sugar Added)(8 servings, 30 minutes active, 3 hours inactive time)
- 8 oz fat free cream cheese
- 2 1/2 cups plain, nonfat Greek yogurt
- 1 teaspoon vanilla extract
- 2 tbs fresh squeezed lemon juice
- 1 tbs lemon zest
- 1/8 tsp salt
- 1 cup (6 oz weight) fresh blueberries, washed and patted dry
- 2 tbs Truvia granulated sweetener, or more to taste (you could substitute 1/3 cup honey or agave nectar if desired)
Using an immersion blender and a large mixing bowl, or in a large blender pitcher, add the cream cheese, yogurt, vanilla, lemon juice and zest, and salt. Blend until smooth. Add the blueberries and blend until no large chunks remain. Taste and add sweetener little by little, blending each time, until desired sweetness is achieved. Cover and refrigerate 1 to 2 hours,or until thoroughly chilled.
Freeze according to your ice cream maker’s instructions. This recipe fits with plenty of room in my 1.5 quart Cuisinart and took approximately 20 minutes to achieve a soft-serve consistency. You can serve this immediately while still soft, or transfer to a freezer-safe container and store frozen for up to 7 days. Thaw frozen yogurt for 5 to 10 minutes at room temperature before serving to make scooping easier.